Dietary fiber compositions for use in foods

ABSTRACT

A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases (α -1,4-glucan glucohydrolase), cellulases (β -1,4-glucanohydrolase), pullulanases (pullulane 6-glucanohydrolase), cyclodextrine glycosyltransferase (α -1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application is a continuation-in-part of copendingapplication Ser. Nos. 07/901,331 and 07/901,464, both filed Jun. 19,1992.

BACKGROUND OF THE INVENTION

The present invention relates to the provision of dietary fibercompositions as well as thermo-irreversible gel particles for use infoods.

Recently, there has been an extensive emphasis on diet with the goal ofreducing caloric and cholesterol intake. One of the major means ofaccomplishing this goal is the reduction of the intake of fat. Numerousfat mimic products are known and many are available commercially. Onesuch product is an oat based extract patented under U.S. Pat. Nos.4,996,063 and 5,082,673 issued to G. Inglett and identified as Oatrim.This product is the solids portion of the soluble fraction that remainsafter the partial hydrolysis of oat flour with α-amylase enzyme. Theproduct has an elevated content of B-glucan. In addition to acting as afat mimic, the product also has the benefit of the known ability of oatsoluble fiber and β-glucan to reduce the cholesterol levels in theblood.

While Oatrim has been used in various food systems as a fat mimic orreplacer, it has various limitations relative to the area of use. Inparticular, Oatrim has been added to various ground meat products inorder to prepare a reduced fat meat patty or sausage, e.g., frankfurter.However, Oatrim by itself in meat products, while providing cook yields,provides a meat product that exhibits a weak or mushy texture.

In certain processed meat products, definitive fat particles or fatislands are observable within the meat product. While many fat mimicsprovide the slippery characteristic of fat, most do not lend themselvesto the formation of fat mimic particles which are stable at the heatingor cooking temperatures of the meat product. Sausages such as kielbasa,pepperoni and salami rely on the tat particles for appearance, taste andmouth feel. These tat particles are recognized by the consumer as anessential part of the product. In order to provide a fat reduced sausageof this type, it will be necessary to substitute the fat particles withnon-fat particles which can provide the taste and mouth feel of theoriginal product and which can withstand the processing temperatures andcooking conditions (smoking, boiling, baking, and barbecuing) applied tothese products. Oatrim as presently constituted cannot be usedeffectively to provide fat mimic particles satisfying thesecharacteristics and conditions.

It has been discovered that Oatrim compositions can be prepared whichprovide good yield and good water-holding capacity while providing a fatreduced product with the visual, taste and mouth feel propertiescharacteristic of a full fat meat product. It has further beendiscovered that thermo-irreversible gels can be prepared using Oatrim asthe base which withstand the heating and cooking needed to provide thattype of product while providing the visual, taste and mouth feelcharacteristics desired in a fat mimic particle for meat products.

SUMMARY OF THE INVENTION

In accordance with the invention, water soluble and insoluble dietaryfiber-containing compositions which are based on cereal hydrolysates areprovided which are characterized by good cook yields in comminuted meatsas well as organoleptic characteristics comparable to the full fatproduct and also the benefits of β-glucan. The water soluble dietaryfiber compositions can also be made into thermoirreversible gelsaccording to the invention. These compositions can be mixed with food toeffect a replacement of fat or other ingredients or act as a filler orflavor carrier or decoration. Particularly, the compositions can be usedas fat mimics in combination with comminuted meats in such products assausages.

The claimed compositions are achieved by blending soluble and/orinsoluble dietary fiber compositions, also described as cerealhydrolysates, as defined hereinafter with a hydrocolloid as definedherein. Thermo-irreversible gels can be achieved by blending gelatinizedcereal hydrolysates with a hydrated hydrocolloid as described herein.

DETAILED DESCRIPTION OF THE INVENTION

As used herein, the term "Oatrim" is intended to specifically refer tothe solids recovered from the water soluble fraction after separatingthe soluble fraction from the insoluble fraction by partial hydrolysisof oat flour as defined herein.

Broadly, the term "oat hydrolysate" is intended to cover a) the solidsfrom the soluble fraction prepared from oats as defined above, b) theinsoluble fraction as defined above and c) the total solids obtainedafter the hydrolysis of the cereal forming the soluble and insolublefraction without isolation of the fractions.

The term "cereal hydrolysate" is intended to cover the same products aslisted under the oat hydrolysate but prepared using the cereals aslisted hereinafter.

The hydrolysate used in the invention, e.g., the soluble dietary fibermaterial, can be formed using the process of U.S. Pat. Nos. 4,996,063and 5,082,673, the disclosures of which are incorporated herein byreference.

The term "thermo-irreversible gel" as used herein is intended to mean agel which substantially retains its shape and integrity in the system inwhich it is used after heating the system to a temperature of 71° C.(160° F.) for 15 minutes.

Suitable substrates contemplated for use in preparing the hydrolysatesused in the invention include cereal flours, milled cereal brans, cerealstarches, tuber starches, and blends thereof. Of particular interest arethe whole flours of barley, oats, wheat, corn, rice, rye, triticale, andmilo, as well as the flours prepared from bran or other fractions of themilled grain. Preferably, the substrate is whole oat flour.

The substrate is slurried in a sufficient amount of water to give aconcentration in the range of about 10-40% by weight. The water cancontain a suitable calcium content in an amount sufficient to stabilizethe subsequently added enzyme, e.g., α-amylase, such as about 25-50 partper million (ppm) of calcium. The slurried substrate may be gelatinizedprior to enzymatic treatment, using any method known in the art such asheating. The pH of the ungelatinized slurry or the gelatinizeddispersion can be adjusted to about 5.5-7.5, preferably about 6.0, withappropriate acid or base addition, i.e., sodium hydroxide or otheralkali. Enzyme concentration of approximately 0.4-5 g/kg (dry weight) ofsubstrate can be used.

It is advantageous to use thermostable α-amylase referred to as1.4-α-D-glucan glucanohydrolases and having the essential enzymaticcharacteristics of those produced by the Bacillus stearothermophilusstrains ATCC Nos. 31,195; 31,196; 31,197; 31,198; 31,199; and 31,783.These strains are described in U.S. Pat. No. 4,284,722 which isincorporated herein by reference. Other sources of this enzyme includeorganisms as B. subtilis which have been genetically modified to expressthe thermostable α-amylase of B. stearothermophilus as described in U.S.Pat. No. 4,493,893 incorporated herein by reference. These enzymes areavailable commercially under the name "G-zyme G995" (formerly called"Enzyme Thermolase"; Enzyme Development Div., Biddle Sawyer Corp., NewYork, N.Y.)

Other suitable α-amylases are those produced by B. licheniformis var. asdescribed in U.S. Pat. Nos. 4,717,662 and 4,724,208, herein incorporatedby reference. These enzymes are available commercially under the name"Taka-Thermal-340" (formerly called "Takalite" Solvay Enzyme Products,Inc., Elkart, Ind.). Of course, any α-amylase which is useful in thethinning of the starch is contemplated for use therein.

In addition to tile alpha amylase, the process of preparing Oatrim canbe accomplished using enzymes selected from the group consisting ofamyloglucosidases (α- 1,4 -glucan glucohydrolase), cellulases (β-1,4glucan glucanohydrolase), pullulanases (pullulane 6 - glucanohydrolase),cyclodextrine glycosyltransferase (α-1,4-glucan-4-glycosyltransferase),proteases, and their combinations.

Surprisingly, tile aforementioned enzymes have proven to be activevis-a-vis the grain flours. Their enzymatic action leads to theformation of the corresponding water soluble or water dispersibleextracts, which have proven to be particularly interesting as foodadditives.

Amyloglucosidase is an exo-amylase produced by fermentation of anAspergillus Niger culture. The enzyme is not specific to α-1,4 bonds andalso hydrolyzes α-1,6 bonds of starch.

The cellulase is a cellulolytic, fungal enzyme derived from theTrichoderma longibrachatium culture. It can hydrolyze the α-1,4 bonds ofxylene and arabinoxylane just as the beta-1,4- glycosidic bonds of theβglucan and cellulase.

Pullulanase is produced by klebsiella planticola and hydrolyses α-1,6glucosidic bonds of pullulane and amylopectine.

The proteases arc, produced by a Bacillus licheniformis coating, theprincipal enzymatic constituent of which is the reactant that attacksthe peptide bonds, and in lesser measure, the ester bonds.

The conditions of enzyme treatment, including the enzyme concentrationand the time and temperature of reaction, are selected to achieveliquefaction of the starch in the substrate. When using a thermostableα-amylase, a preferred treatment temperature is in the range of 70°-100°C., preferably about 95° C. At these temperatures, gelatinization of thestarch in the substrate occurs concurrently with the hydrolysis. Theduration of the treatment at the desired conversion temperature dependson the desired product properties and will generally range from about2-60 min. Temperatures as low as 55°-60° C. can be used depending on theactivation temperature of the enzyme.

After completion of the enzymatic hydrolysis, the enzyme is inactivated,such as by passing the mixture through a steam injection pressure cookerat a temperature of about 125°-140° C. Alternatively, the enzyme may beinactivated by acidification (pH 3.5-4.0) at 95° C. for about 10 min. Acombination of these methods can also be used. Optional neutralizationwith alkali increases the salt concentration of the product and thiscould be less desirable. A natural pH product can be made by avoidingthe acid enzyme inactivation step and relying solely on heatinactivation. After the enzyme has been inactivated, the solublefraction comprising the soluble dietary fiber and the maltodextrins(maltooligosaccharides) is separated from the insoluble residue by anyappropriate means such as by centrifugation of the hydrolysates. In apreferred embodiment of the invention, temperatures duringcentrifugation are maintained less than 70° C., and most preferablywithin the range of 5°-50° C. Under these conditions of separation, thelevels of lipids and proteins in the dietary fiber products aresignificantly reduced. Water is then removed from the soluble fractionby any of a variety of conventional techniques, whereby the products ofthis invention comprising the dietary fiber and maltodextrins arerecovered. The maltodextrins produced by the process of the inventionhave a D.E. of 20 or less. These maltodextrins are substantially watersoluble at elevated temperatures (e.g., 70°-100° C.)

The soluble dietary fiber recovered from the centrifugate is principallyin the form of β-glucans and pentosans, Of course the relative amount ofeach fiber type varies with the species of substrate. Oat and barleysubstrates yield mostly the β-glucans, whereas wheat, rice, and cornyield the pentosans.

The insoluble fraction recovered from the centrifuge can also be usedthough not as effectively as the soluble dietary fiber. If desired, theproduct from the hydrolysis step can be dried to recover both thesoluble and insoluble solids. The benefit derived by this procedure isthe use of all the components without loss or expense in disposing ofthe insoluble fraction.

Representative Method of Preparing Soluble Oat Fiber in accordance withExample 10 of U.S. Pat No. 5,082,673

Six kilograms of oat flour can be slurried in 18 liters of watercontaining 25 ppm of calcium. The pH of the slurry was 5.75. Aftergelatinization by passage of the mixture through a steam injectioncooker, the slurry can be collected in a 30 gallon (113.5 liter)steam-heated cooker. Alpha amylase can then be added to the slurry in anamount sufficient to provide 1 unit per gram of oat flour. After 5minutes of stirring at 80°-90° C., the enzyme can be inactivated bypassing the slurry through a steam injection cooker. The warm slurry canbe centrifuged at 15,000 rpm by a large "Sharples" centrifuge toseparate the soluble and insoluble components. The products can be driedseparately on hot rolls. The oligomer composition can be 98% DP 9 andlarger.

The hydrocolloids for use in the invention include carrageenan (kappa oriota) or a mixture of xantham and locust bean gum. Preferably, thehydrocolloid is carrageenan or a mixture of xanthan and locust bean gum.Effective ratios of xanthan to locust bean depend on use area (e.g. 4:1to 1:4), preferably 1:1.

The hydrocolloids can be used in dry admixture with the hydrolysate orpre-gelled with the soluble dietary fiber composition by blending thewater soluble dietary fiber composition and the hydrocolloid in water,preferably hot (75°-100° C.) water until the substrate is swollen andthe gum is dissolved and well mixed. The gels are prepared by blendingthe water soluble dietary fibers and the hydrocolloid in hot (75°-100°C.) water until dissolved and well mixed. After cooling, such as in arefrigeration over night, the gel is set. The gel is usually comminutedto small pieces such as within the range of from about 0.1 cm to about1.30 cm. The gel can be stored in a cool place until needed for use toprevent bacteriological degradation. The gel can be prepared withcoloring, flavors, preservatives, protein enhancers, fillers and thelike. The gel can be used chopped or in shaped particles.

The cereal hydrolysate is used in a dry solids ratio to the hydrocolloidof from about 80-88 parts hydrolysate to from about 20 to about 12hydrocolloid, preferably from about 88 to about 86 parts to from about18 to about 14 parts and more preferably from about 83 to about 85 partsto from about 17 to about 15 parts. Most preferably, the cerealhydrolysate is used in an amount of 84 parts hydrolysate to 16 partshydrocolloid. The blend of xanthan gum and locust bean gum would beconsidered a hydrocolloid for these ratios. The gel is preferablyprepared in a 1:3 weight basis ratio of solids to water.

The gel or the dry blend is added to the comminuted meat in an amount asneeded to provide the effect needed. In general, the gel can be used inan amount ranging from about 4 to about 30%. The gel can be used as afat mimic to replace the fat on a ratio of 1:1 depending on the moisturecontent in the gel.

As used herein, comminuted meat is intended to cover meat muscle whichhas been interrupted from its natural form such as by cutting,shredding, chopping, grinding, emulsifying and the like. The comminutedmeat pieces preferably have a size of less than 2.5 centimeters (1 inch)and more preferably less than 0.6 centimeters (0.25 inch). Appropriateparticle sizes for products such as patties and sausages are well knownto the skilled artisan.

The comminuted meat may be derived from any usual meat source using anyconventional recipe [such as from bovine (cow, bull, steer, calf), sheep(lamb and mutton), swine (pigs, hogs), wild game (elk, deer) and fowl(chicken, turkey, duck, goose)] and conventional preparation techniquessuch as disclosed in "Sausage and Processed Meats Manufacturing, RobertE. Rust, AMI Center for Continuing Education, American Meat Institute(1977), which is incorporated herein by reference.

The comminuted meat can include conventional ingredients such as curingagents and preservatives, spices, and flavor accentuators, fillers,coloring, and the like. These can be illustrated by alkali metalchlorides, nitrites, nitrates, phosphates (pyro and poly), sorbates,benzoates, erythorbates, citrates and citric acid, sugar and sugarderivatives, cereal flour and cereal derivatives, spices and spiceextracts, oleo resins, seasonings, flavors, curing adjuncts such asglutamic acid and GDL, fats, oils, modified fats and oils, solvents suchas water, alcohol or glycerin, vitamins, amino acids, proteins (natural,hydrolyzed, modified, isolated), flavor enhancers such as MSG or soysauce, smoke flavorings, coloring agents such as paprika, tomato pumice,beet extract, artificial colors as desired.

The comminuted meat products can be in the form of patties, sausage,cooked and fermented sausage (salami and pepperoni), frankfurters (hotdogs) and the like products made from chopped meat, spices, preservationagents (nitrites, erythorbates, phosphates) and the like either formedor in casings.

The following examples are presented only to further illustrate theinvention and are not inserted to limit the scope of the invention whichis defined by the claims.

All percentages are by weight unless otherwise stated.

EXAMPLE 1 Materials and Formulations

The Oatrim used in the following example was prepared by admixing atroom temperature sufficient whole oat flour with water containingcalcium to provide a slurry of about 25 % solids by weight. The pH ofthe slurry is 6.2. Taka-therm enzyme in the amount equivalent to 0.7grams per kilogram of total solids was added. The enzymatic hydrolysiswas allowed to proceed at 92°-95° C. for a retention time of 1.5-2minutes. The pH was then adjusted to pH 4 with phosphoric acid andheated to 130° C. for six minutes in order inactivate the enzyme. The pHwas then adjusted to 5.5 with caustic and the material was centrifugedto separate the insoluble solids from the mother liquor. The motherliquor was dried in a drum dryer to provide the Oatrim product which hada pH of 5.3, a viscosity of 58 centipoise (5% solution using spindle #3)and a moisture content of 6.7%.

Of the fat mimics used in this Example, three dry blends were alsoprepared:

    ______________________________________                                        1.       Mimic-III (Dry)                                                               a. Oatrim      84%                                                            b. Kappa Carrageenan                                                                         16%                                                   2.       Mimic-I (Dry)                                                                 a. Oatrim      84%                                                            b. Iota Carrageenan                                                                          16%                                                   3.       Mimic III (Dry)                                                               a. Oatrim      84%                                                            b. Xanthan      8%                                                            c. Locust Bean Gum                                                                            8%                                                   ______________________________________                                    

Three preformed gels were also prepared:

    ______________________________________                                        1. & 2.                                                                              Mimic-III [Kappa] (Gel) or Mimic-I [Iota] (Gel)                               a. Oatrim                  21%                                                b. Kappa Carrageenan        4%                                                or                                                                            Iota Carrageenan                                                              c. Water                   75%                                         3.     Mimic II [Oatrim/Xanthan Gum/Locust                                           Bean Gum] (Gel)                                                               a. Oatrim                  21%                                                b. Xanthan Gum              2%                                                c. Locust Bean Gum          2%                                                d. Water                   75%                                         ______________________________________                                    

PROCESS FOR PREPARING GELS

After boiling the water, weighing and mixing the dry ingredients, andcalibrating a food processor bowl (Cuisinart) to 375 grams of liquid,the boiling water was poured into the food processor bowl up to thepreviously calibrated 375 gram level. The temperature immediately afterpouring was recorded, specification is 90° C. or higher. With the foodprocessor blades in operation, the dry ingredients were rapidly blendedinto the water, mixing for one minute on low speed. Discontinue mixingor chopping once the mixture has cooled to 70° C. The resultantslurry/gel was removed to a sealable container (beaker) and placed incooler 0° C. -3.3° C. (32°-38° F.) overnight to set the gel.

MEAT MIXTURE COMPOSITION

With the exception of the 30% fat control, the base formulationcontained the following:

    ______________________________________                                        Pork Trim       21.63%                                                        Beef Round       3.14%                                                        Pork Picnic     38.25%                                                        Water           (32.50%-DryFat Replacer) +                                                    10% Added Water                                               Fat Mimic       See Table I.                                                  Spice (Includes Salt)                                                                          4.40%                                                        Sodium Erythorbate                                                                            (0.06%)                                                       Sodium Nitrite  (0.02%)                                                       ______________________________________                                    

Each low-fat formulation was prepared to contain 239.5 bind units (U.Georgia, College of Agriculture) and 9.5 % fat content as per theguidelines for a low-fat frankfurter formulation. Treatment additionlevels of the various fat mimic ingredients are listed in Table I.

The 30% fat control contained:

    ______________________________________                                        Pork Trim              11.52%                                                 Pork back fat          24.00%                                                 Beef Round             11.00%                                                 Pork Picnic            34.00%                                                 Water                  15.00%                                                 Spice (+ salt)          4.40%                                                 Sodium Erythorbate      0.067%                                                Sodium Nitrite          0.02%                                                 ______________________________________                                    

MEAT MIXTURE PREPARATION

For each treatment, separate meat blocks were prepared according to thebase formulation previously described. Prior to chopping in a foodprocessor (Cuisinart), the treatment formulation was blended using aHobart planetary mixer according to the following procedures:

1. Meat block components were mixed for 30 seconds at slow (#1) speed.

2. The spice blend including the salt and sodium erythorbate were addedand mixed for an additional 30 seconds at the #1 setting.

3. Ice water and the dry fat replacer ingredients (if applicable) wereadded and mixed for 60 seconds at the #1 speed setting.

4. Pre-dissolved sodium nitrite was added and mixed for a final 30seconds.

5. From each of the mixed meat blocks, five 1000 gram units were removedand assigned to each of five chopping times at 0, 1, 2, 3, 4, and 5minutes.

6. In the 4 treatments using the preformed gel, only water was added inStep 3. The gels, pre-chopped by hand (knife), were added (140 grams) toan 860 gram mixed meat block immediately prior to food processorchopping in Step 7.

7. The 1000 gram units were then chopped for 0, 1, 2, 3 or 4 minutesusing a food processor (Cuisinart Model DLC-7). Temperatures of themixture following chopping were recorded. The sides of the foodprocessor bowl were scraped every minute to insure a more homogeneousmixture.

8. Each treatment was then placed into two aluminum loaf pans. A vacuumwas not drawn to eliminate air pockets as the formulations were veryfluid.

9. Each loaf pan was weighed and then crimp covered with aluminum foil.All loaves were then kept at 1.1 ° C. (34° F.) overnight prior tosmokehouse cooking.

COOKING PROCEDURE

Following the overnight chilling, the loaves were smokehouse cooked 2.5hours at a wet bulb/dry bulb temperature of 76.6°/60° C. (170°/140° F.)until an internal temperature of 71 ° C. (160° F.) was reached andmaintained for at least 15 minutes. The loaves were kept in an unheatedsmokehouse for 1.5 hours after which each loaf was weighed and the cookpurge drawn off and volumetrically measured. Each loaf was then placedinto a plastic pouch and held at 1.1° C. (34° F.) until needed fororganoleptic appraisal.

The loaves were stored at 1.1° C.(34° F.) for 5 days prior to sensoryevaluation. The 4 minute chop series of the treatment samples were thenevaluated for texture, flavor and visual quality.

                  TABLE I                                                         ______________________________________                                        AVERAGE COOK YIELD (%) BY CHOP                                                TIME IN MINUTES                                                                             0    1      2       3    4                                      ______________________________________                                        Mimic-III (Dry) 3.5%                                                                          68.70  86.50  89.30 89.70                                                                              88.40                                Mimic-III (Gel) 14%                                                                           84.80  93.80  94.80 94.40                                                                              92.90                                Mimic-I (Dry) 2.5%                                                                            67.30  84.10  85.50 86.20                                                                              83.30                                Mimic-I (Gel) 14%                                                                             85.10  92.10  90.03 86.10                                                                              84.70                                Mimic-I (Dry) 3.5%                                                                            69.30  83.90  86.30 87.90                                                                              86.70                                Mimic-II (Dry) 3.5%                                                                           --     95.00  93.40 94.20                                                                              94.60                                Mimic-II (Gel) 14%                                                                            86.10  96.00  95.90 96.10                                                                              95.60                                CONTROL SAMPLES                                                               Control (10% Fat)                                                                             67.77  81.19  85.09 86.81                                                                              85.67                                Control (30% Fat)                                                                             82.91  91.18  81.22 76.37                                                                              70.64                                Oatrim (3.5%)   66.21  76.59  79.69 80.63                                                                              77.79                                Oatrim (2.5%)   63.10  75.60  81.60 81.30                                                                              80.60                                Rice-trin* (3.5%)                                                                             67.60  74.40  76.40 77.20                                                                              76.20                                Carrageenan-Kappa (0.5%)                                                      Source A        80.00  90.2   92.60 93.70                                                                              94.00                                Source B        82.00  92.10  93.5  95.00                                                                              93.80                                Oat Bran (3.5%) 84.80  93.30  94.10 94.40                                                                              94.20                                ______________________________________                                         *Rice-trin is a commercially available fat mimic.                        

RESULTS Cook Yields

Cook yields by formulation and chop time are summarized in Table I. Withthe majority of the formulations exhibiting maximum cook yieldsfollowing 3 minutes of chop time, a ranking of yields was prepared andpresented as table 2. Of the fat mimics evaluated, the highest cookyields and the greatest stability to over chop stress (no yield lossover length of chop) were attained with the dry and gel forms ofMimic-II and Mimic-IIl blends.

Gels of Mimic-II and Mimic-III provided higher cook yields than the drycounterparts. The differences between the two forms of Mimic-III werepronounced whereas the differences between the two versions of Mimic-IIwere small. The yields for Mimic-I were lower and could indicate thatthis gel form is not resistant to high stress.

ORGANOLEPTIC and VISUAL APPRAISAL Loaf- 10% Frankfurter mixture

Informal organoleptic evaluations were conducted on the 4 minute chopseries.

Texture

The texture of the 30% fat control appeared dry, firm and chewy ascompared to the softer, smoother texture of the low-tat control. Of thelow-tat formulations, the low-fat control, both carrageenan treatments,the oat bran and the dry application of Mimic-II and Mimic-I providedthe firmest products. Single use of Oatrim and Rice-trin treatmentsprovided meat products which appeared dry and mealy.

Flavor

With the exception of the a slight bitterness detected with the Source-Acarrageenan, the flavor of the various tat replacers was consideredacceptable. Primary differences between treatments appeared to be basedon the intensities of spices, sugar and smoke flavor perception. Thosetreatments containing either Mimic -I or Mimic-II appeared to be sweeterthan the other treatments.

Visual Appraisal

Many air pockets were present throughout the cooked products due to theinability of a vacuum treatment to lower the residual air. Except forMimic-II and Mimic-III gel systems, the low fat loaves were similar inappearance. Small minute gel particles were visible in the Mimic-II andMimic-Ill chop series. As such these gels are easily sheared and sincethe raw meat batters showed no evidence of such particles, it isconcluded that the fine gel particles remaining following choppingcontinued to hydrate during the subsequent dwell and cook processes.With such additional hydration, the swollen gel particles thus appearedvisible in the cooked matrix.

While, of the single ingredient systems, both kappa carrageenan and oatbran, provided the highest cook yields and chop stabilities, the gel anddry forms of Mimic-II and Mimic-III provided the highest cook yields andchop stabilities along with the benefits of the soluble dietary fiberproduct. This is in contrast to Oatrim only treatments which providedonly a measure of chop stability, and cook yields were lower than thatof the low-fat (10%) fat control.

With the possible exception of the Oatrim and Rice-trin formulationswhich appeared dry and mealy, none of the low-fat treatments exhibited anegative textural state. Flavors were acceptable for the products of theinvention. The presence of small gel pockets within the Mimic-II andMimic-Ill gel treated loaves was a negative visual effect that couldpossibly be avoided by better gel hydration or increased milling of themeat emulsion.

EXAMPLE 2

The Oatrim utilized in the following examples was prepared by admixingsufficient whole oat flour at room temperature with a pre-determinedamount of calcium containing (100 ppm) water to provide a slurry of 20%solids by weight. Taka-therm enzyme was added to the slurry in an amountof 1.0 grams per kilogram of total solids diluted with 19.(, grams ofwater. The enzymatic hydrolysis was allowed to proceed at 90° C. for twominutes in a pressure cooker. The enzyme was inactivated by cooking in apressure cooker at 131° C. The slurry was flashed to release excessvapor and odor. After removing the insoluble portion by centrifugation,the mother liquor was dried in a drum dryer. The product had a viscosityat a 5% solution of 88 centipoise (using spindle #3), pH of 6.29 and amoisture content of 3.9%.

BEEF PATTIES

Numerous evaluations have been performed comparing cook yields andorganoleptic performance of reduced fat beef patties formulated tocontain either an iota carrageenan or Mimic-I, (a 84:16 blend of Oatrimand iota carrageenan). To date, the results have shown the Mimic-Iformulation [89.13% lean beef (6-9% fat), 2.0% Mimic-I 1, 8.5% water and0.37% encapsulated salt] provided higher cook yields, better beef flavorrelease, softer texture and greater initial and sustained juiciness thana beef patty formulation using iota-carrageenan alone [89.13 beef (6-9%fat), 10% water, 0.5% iota carrageenan and 0.37% encapsulated salt].Cook yield and organoleptic performance data from a recent evaluationare provided below in Table II.

                                      TABLE II                                    __________________________________________________________________________    COOK YIELDS AND ORGANOLEPTIC RESPONSES                                        FOR REDUCED FAT BEEF PATTIES                                                                         Organoleptic Means (n = 7)                             Treatment                                                                              Mean Cook Yield % (n = 8)                                                                   Texture                                                                            Juiciness                                                                          Flavor                                                                            Preference                               __________________________________________________________________________    Iota Carrageenan                                                                       67.9          6.9  4.8  5.6 4.9                                      Mimic-I  72.2          5.6  6.5  6.7 6.9                                      __________________________________________________________________________     Hedonic Scale 0-9, 9 being highest                                       

EXAMPLE 3 PORK SAUSAGE PATTIES

Using a gel application of Mimic-I (75 parts water: 25 parts dryMimic-I), reduced fat pork sausage patties were formulated to contain87.38% lean pork (ca. 10% fat), 10.5% Mimic-I gel. 1.0% encapsulatedsalt and 1.12% spice/seasoning blend. The cook yield and organolepticperformance of this formulation was compared to that of a high fat (30%)control, a reduced fat (9%) control and a reduced fatIota-carrageenan-containing product, formulations of which are set forthbelow in Table III.

                                      TABLE III                                   __________________________________________________________________________    Formulation Content: Pork Sausage Patties                                     Ingredient Percentages                                                        Treat- Lean                                                                             Back   Carra-                                                                              Mimic-I                                                                            Encap.                                                                            Spice                                                                             Fat                                       ment   Pork                                                                             Fat                                                                              Water                                                                             geenan Iota                                                                         Gel  Salt                                                                              Season                                                                            Content                                   __________________________________________________________________________    Low-fat                                                                              87.38                                                                            -- 10.5                                                                              --    --   1.0 1.12                                                                              9%                                        control                                                                       High fat                                                                             73.41                                                                            24.47                                                                            --  --    --   1.0 1.12                                                                              30%                                       control                                                                       Mimic I                                                                              87.38                                                                            -- --  --    10.5 1.0 1.12                                                                              9%                                        (gel)                                                                         Iota   87.38                                                                            -- 10.0                                                                              0.5   --   1.0 1.12                                                                              9%                                        Carrageenan                                                                   __________________________________________________________________________

                  TABLE IV                                                        ______________________________________                                        Reduced Fat Pork Sausage Patties                                              Cook Yield and Organoleptic Responses                                                Grill                                                                         Cook                                                                          Yield % Organoleptic Means                                                      (6 min.                         Pref-                                Treatment                                                                              @ 122° C).                                                                       Texture  Juiciness                                                                            Flavor                                                                              erence                               ______________________________________                                        Low-fat  64.3      6.8      5.0    5.8   4.8                                  control                                                                       High-fat 53.7      6.7      5.5    5.1   4.8                                  control                                                                       Mimic-I  71.8      5.1      7.0    7.4   7.3                                  Gel                                                                           Iota     71.1      6.4      4.8    5.3   5.0                                  Carrageenan                                                                   ______________________________________                                    

An ideal fat mimic or fat replacer ingredient system will provide areduced fat product with organoleptic properties similar to that of thehigh fat standard. Based on the results provided above (Table IV), theuse of the Mimic-I (gel) in a reduced fat pork sausage product providescook yield and organoleptic performance equal or superior to that of thehigh fat standard.

EXAMPLE 4

To study the efficacy of using a firm thermally stable gel as a fatreplacer in a course-cut sausage product, a fat reduced kielbasa wasprepared containing a fat particle look-alike comprised of Mimic-Ill(gel). The gel, prepared using a Hobart planetary mixer (speed #2) andboiling water (mixed 1 minute), consisted of 75 parts water and 25 partsof dry Mimic-III (84 parts Oatrim and 16 parts kappa carrageenan).Formulations for the standard high fat (30%) kielbasa and a reduced fat(10%) version containing the Mimic-Ill (gel) are listed below in TableV.

                  TABLE V                                                         ______________________________________                                        Ingredient %                                                                  Treatment      Hi Fat Control                                                                            Mimic-κ (gel)                                ______________________________________                                        Fresh Ham      40.51       45.38                                              Beef (90/10 trim)                                                                            15.51       12.51                                              Pork Back fat  21.55        4.67                                              Water          17.5        20.0                                               Mimic-III (gel)                                                                              --          12.5                                               Spice and Salt 4.5         4.5                                                Phosphate      0.4         0.4                                                Nitrite         0.01        0.01                                              Erythorbate     0.03        0.03                                              ______________________________________                                    

The smokehouse cook yields for the high fat control and Mimic-IIItreatment were identical (79%). Although the kielbasa was not tested bya formal panel, at least a dozen staff members tasted the product inboth a cooked, chilled and a reheated state. The remarks were consistentwith the reduced tat Mimic-III product closely resembling the high fatcontrol sample. The visible gel particles resembled the characteristicvisible fat particles in the high fat standard product. The Mimic-Ill(gel) pieces provided a mouth feel similar to that of the fat particlesin the high fat standard. The texture of the reduced tat product wasslightly firmer but still considered highly acceptable.

The use of Mimic-III (gel) in pepperoni is currently being tested.Preliminary results indicate that the pepperoni has a desirable flavortexture and mouth feel. The simulated fat particles (i.e, Mimic-III(gel)) exhibited fat like characteristics during grinding and furtherprocessing (stuffing, etc.).

EXAMPLE 5 Frankfurters

Using the formulations outlined in Tables VI, both high fat (standard)and reduced-fat, frankfurters were prepared. The raw frankfurters werechopped to 15.5 ° C. after which the meat emulsions were stuffed intocellulose casings and smokehouse cooked to an internal temperature of69° C. Cook yields are reported in Table VII:

                                      TABLE VI                                    __________________________________________________________________________    Dry Ingredients - % - Low Fat Frankfurters                                                Mimic-II                                                                            High Fat Control                                                                       κCarrageenan                                                                    Low Fat Control                            Ingredients % (Grams)                                                                     (10% Fat)                                                                           (30% Fat)                                                                              (10% Fat)                                                                             (10% Fat)                                  __________________________________________________________________________    Salt        2.10  2.10     2.10    2.10                                       Sugar       2.31  2.31     2.31    2.31                                       Seasoning   0.38  0.38     0.38    0.38                                       CV-250      0.42  0.42     0.42    0.42                                       Mustard     0.84  0.84     0.84    0.84                                       Corn Syrup Solids                                                                         2.00  2.00     2.00    2.00                                       Oatrim/K-Carra-                                                                           2.94  --       0.50    --                                         geenan                                                                        Xanthan     0.28  --       --      --                                         Locust Bean Gum                                                                           0.28  --       --      --                                         Sodium Nitrite                                                                            0.01  0.01     0.01    0.01                                       Sodium Erythorbate                                                                        0.03  0.03     0.03    0.03                                       __________________________________________________________________________

                  TABLE VII                                                       ______________________________________                                        Frankfurter Cook Yields                                                                     Cook Yield                                                                              Adjusted Cook Yield                                   Treatment     % Batch   (+ 10% Added Water)                                   ______________________________________                                        1. High Fat Control                                                                         88.5      98.5                                                  2. Kappa Carrageenan                                                                        76.8      86.8                                                  3. Mimic-11 ( )                                                                             79.8      89.8                                                  4. Low Fat Control                                                                          80.3      90.3                                                  ______________________________________                                    

Although no normal taste panel evaluations were conducted on theproducts, many informal tastings were performed. The Mimic-II treatmentwas considered similar to the high fat control in flavor, texture,juiciness and color. Frankfurter skin thickness was considered excessivefor the low-fat control and the kappa-carrageenan treatments. Althoughthe frankfurter skin was thicker with the Mimic-II product as comparedto the high fat control, the degree of increased thickness was notconsidered a negative attribute.

The properties of the frankfurters prepared in accordance with theinvention and high fat control samples were considered very acceptableby many whereas the carrageenan frankfurter's texture was considered toosoft and mushy.

The following examples relate to the use of enzymes other thanα-amylase.

The enzymes used in the following examples are available commercially.These include the following enzymes:

AMG 300 L®, (amyloglucosidase), Cellulase XL®, Pulluzyme 750®(Pullulanase), Alcalase 2.4 L®¢Protease), Celluclast 1.5 L®, CGtase andAmbazyme P 20®. Ambazyme is a commercial formulation combiningamyloglucosidase and pullulanase.

The viscosities in the tables that follow were evaluated, except whereotherwise noted, with the help of a Brookfield®LVT with a n° l needle at60 rpm.

EXAMPLE 6 Preparation of water soluble extracts from oat flour-apreferred method

Under agitation, blend oat flour into spring water containing 100 ppm ofCa⁺⁺ to prepare an 18% slurry of flour in water. Meter in a sufficientamount of a cellulase enzyme, e.g., Celluclast 1.5L, at a rate of 1-1.2g/kg flour. Heat the mixture in a jet cooker at 90° C. for 2 minutesfollowed by heating in a second jet cooker at 130° C. for 5-8 minutes.Cool the material from the second jet cooker in a flash tank and thencentrifuge the resultant product to separate the solids from theliquids. The supernatant is separated and directed to a drumdryer/flaker to dry the product. The dried and flaked product is thenreduced in size in a hammer mill and bagged.

EXAMPLE 7 Preparation of water soluble extracts from oat flour.

Under agitation, pour oat Hour into spring water containing 100 ppm ofCa⁺⁺. Adjust the pH of this prepared solution, if needed, to between 6.1and 6.5 with phosphoric acid or soda. Heat this flour solutioncontinuously at 20° C. in a jet cooker at an evaporation rate of 165kg/h, and heat at 115° C. with a relative pressure of 2×10⁵ Pa by vaporinjection to achieve a contact time of 2 minutes. The treated solutionis allowed to flow in a temperature regulated, vibrating reactor. Coolthe solution to 55°-60° C. under agitation, while maintaining the volumeat 50 liters to obtain an enzyme contact time in approximately 15minutes. Sustain the enzyme in the reactor continuously by a volumetricpump, and depending on the enzyme used, fluidification will occur with aconcentration varying between 5 and 0.4 g/kg of flour. Sustain theenzymatically treated solution continuously in the jet cooker at thesame rate of flow. Heat the solution at 130° (2 with a pressure of 2×10⁵Pa by a vapor injection, and maintain for approximately 12 minutes.After removing it from the chamber, cool the solution to 95° C. by ashock effect and let flow in a reactor. Centrifuge the solution at 90°C. in a horizontal decanter allowing the insoluble part to separate.

The centrifuged part can be dried on a heated, vaporized rolling drier.The flaked product is then crushed and/or granulated, if the casearises, in a multiple effect atomizer.

Table VIII shows the physical-chemical characteristics of water solubleextracts of oat flour obtained from different enzymes, according to thepreceding operating procedure.

                                      TABLE VIII                                  __________________________________________________________________________                     quantity              D.E. Dextrose                                                                         viscosity                      Experiment No.                                                                        Enzymes  g/kg % proteins                                                                          % lipids                                                                           % β-glucan                                                                     equivalent                                                                            mPa · s                                                                   pH                        __________________________________________________________________________    1       cellulase                                                                              0.42 7.5   0.9  3.4   1       55   6.2                       2       CGTase   4    10.3  1.3  2.7   0.64    45   6.5                       3       pullulanase                                                                            4.6  10.8  1.1  2.6   0.3     68   6.5                       4       protease 2.6  10    2.2  2     0.2     76   6.3                       5       amyloglucosidase                                                                       2.0  11.2  1.3  2.8   2.8     46   6.5                       6       α-amylase                                                                        0.29 8.5   3.0  3.5   0.2     58   6.3                       __________________________________________________________________________

EXAMPLE 8 Effect of the enzyme content.

Sample 5, shown in table VIII, was reproduced for differentconcentrations of amyloglucosidase while maintaining the same operatingconditions as explained in Example 7. The effect of this parameter wasnoted vis-a-vis the viscosity developed by the end product and returnedto a 5% solution in water.

The corresponding results are shown below in Table IX.

                  TABLE IX                                                        ______________________________________                                        Quantity g/kg 2.0         2.8    5                                            viscosity mPa · s                                                                  26          30     8                                            D.E. Dextrose 2.8         12     23                                           equivalent                                                                    ______________________________________                                    

The results show that there is an optimal quantity of enzymes to obtainthe anticipated product. Thus, water soluble or water dispersibleextracts having a given viscosity or degree of hydrolysis can beprepared, by means of the preparation process of this invention.

It is understood that the foregoing description is given merely by wayof illustration and that modification and variations may be made thereinwithout departing from the spirit and scope of the invention:

What is claimed is:
 1. A cereal hydrolysate containing composition foruse as a fat mimic in foods comprising:A. a cereal hydrolysatecomprising water soluble dietary fiber material prepared by lydrolyzingan aqueous dispersion of a cereal substrate with an enzyme underconditions which will hydrolyze substrate starch without appreciablesolubilization of substrate protein to yield water soluble and insolublefractions, the water soluble dietary fiber material being isolated fromthe water soluble fraction, and B. a hydrocolloid gum effective and inan amount sufficient to form a thermo-irreversible gel with the watersoluble dietary fiber material.
 2. A composition as recited in claim 1wherein the enzyme is α-amylase.
 3. A composition as recited in claim 1wherein the enzyme is selected from the group consisting ofamyloglucosidases, cellulases, pullulanases, cyclodextrineglycosyltransferase, proteases and mixtures thereof.
 4. A composition asrecited in claim 3 wherein said enzyme is a cellulase.
 5. A compositionas recited in claim 1 wherein said cereal substrate dispersion comprisesabout 10-40% solids.
 6. A composition as recited in claim 1 wherein saidcereal substrate comprises a flour selected from the group of oats,barley, wheat, corn, rice, rye, triticale and milo from barley.
 7. Acomposition as recited in claim 1 wherein said cereal substrate is oatflour or barley flour.
 8. A composition as recited in claim 1 whereinthe enzyme and the cereal substrate are gelatinized concurrently withthe hydrolysis by treating the substrate with the enzyme at atemperature in the range of about 70°-100° C.
 9. A composition asrecited as in claim 1 wherein the water soluble fraction is separatedfrom the water insoluble fraction by centrifugation at a temperatureless than about 70° C.
 10. A composition as recited in claim 1 whereinthe cereal hydrolysate is used in proportion to the hydrocolloid gum ina range from about 80 to about 88 parts cereal hydrolysate to about 20to about 12 parts hydrocolloid gum.
 11. A composition is recited inclaim 10 wherein the cereal hydrolysate is used in proportion to thehydrocolloid gum in a range from about 83 to about 85 parts cerealhydrolysate to about 17 to about 15 parts hydrocolloid gum.
 12. Acomposition as recited in claim 1 wherein the hydrocolloid is a selectedfrom the group consisting of carrageenan and a mixture of xanthan gumand locust bean gum.
 13. A composition as recited in claim 12 whereinthe hydrocolloid is k-carrageenan or i-carrageenan.
 14. A foodcomposition containing a fat mimic comprisingA. a cereal hydrolysateprepared by hydrolyzing an aqueous dispersion or a cereal substrate withan enzyme selected from the group consisting of amylases,amyloglucosidases, cellulases, pullulanases, cyclodextrineglycosyltransferase, proteases and mixtures thereof under conditionswhich will hydrolyze substrate starch without appreciable solubilizationof substrate protein to yield water soluble and insoluble fractions, thecereal hydrolysate being selected from the group consisting of a) thewater soluble fraction, b) the water insoluble fraction, c) watersoluble dietary fiber solids isolated from the water soluble fractionand d) a combination of a) and b), B. a hydrocolloid gum effective andin an amount sufficient to provide texture and mouth feel comparable toa full fat product, and C. a meat component.
 15. A composition asrecited in claim 14 wherein the cereal hydrolysate contains the watersoluble dietary fiber and the hydrocolloid is effective and in an amountsufficient to form a thermo-irreversible gel with the water solubledietary fiber.
 16. A food composition a recited in claim 14 wherein thecereal hydrolysate is used in proportion to the hydrocolloid gum in arange from about 80 to about 88 parts cereal hydrolysate to about 20 toabout 12 parts hydrocolloid gum.
 17. A food composition as recited inclaim 14 wherein the enzyme is a cellulase.
 18. A food composition asrecited in claim 14 wherein the cereal substrate comprises a flourselected from the group of oats, barley, wheat, corn, rice, rye,triticale, and milo.
 19. A food composition as recited in claim 14wherein the cereal substrate is oat flour, oat bran or barley flour. 20.A food composition as recited in claim 14 wherein the meat is derivedfrom bovines, sheep, swine and fowl.
 21. A food composition as recitedin claim 14 wherein the meat is sausage.
 22. A food composition asrecited in claim 14 wherein the hydrocolloid is selected from the groupconsisting of carrageenan and a mixture of xanthan gum and locust beangum.
 23. A food composition as recited in claim 22 wherein thehydrocolloid is k-carrageenan or i-carrageenan.
 24. A food composition arecited in claim 14 wherein the cereal hydrolysate is used in proportionto the hydrocolloid gum in a range from about 80 to about 88 partscereal hydrolysate to about 20 to about 12 parts hydrocolloid gum.
 25. Afood composition a recited in claim 24 wherein the cereal hydrolysate isused in proportion to the hydrocolloid gum in a range from about 83 toabout 85 parts cereal hydrolysate to about 17 to about 15 partshydrocolloid gum.
 26. A composition as recited in claim 14 wherein theenzyme is a cellulase.
 27. A food composition comprising a dietary fiberproduct produced by the method of:a. treating an aqueous dispersion of acereal substrate with an enzyme selected from the group consisting ofamylases, amyloglucosidases, cellulases, pullulanases, cyclodextrineglycosyltransferase, proteases and mixtures thereof under conditionswhich will hydrolyze substrate starch without appreciable solubilizationof substrate protein and thereby yield a soluble fraction and aninsoluble fraction; b. separating the soluble fraction from theinsoluble fraction under conditions which minimize the level of proteinin the soluble fraction; c. recovering from the soluble fraction, watersoluble dietary fiber substantially free of water insoluble fiber; andd. combining the water soluble dietary fiber with a hydrocolloid andmeat component.
 28. A food composition as recited in claim 27 whereinthe hydrocolloid is effective and in an amount sufficient to form athermo-irreversible gel with said water soluble dietary fiber.
 29. Acereal hydrolysate containing composition for use as a fat mimic infoods comprising:A. a cereal hydrolysate composition prepared byhydrolyzing an aqueous dispersion of a cereal substrate with an enzymeunder conditions which will hydrolyse substrate starch withoutappreciable solubilization of substrate protein to yield a water solubleand insoluble fractions, the cereal hydrolysate composition selectedfrom the group consisting of a) the water soluble fraction, b) the waterinsoluble fraction, c) water soluble dietary fiber solids isolated fromthe water soluble fraction and d) a combination of a) and b), and B. ahydrocolloid gum effective and in an amount sufficient to provide a fatreduced product having the texture and mouth feel comparable to a fullfat product.
 30. A composition as recited in claim 29 wherein the enzymeis α-amylase.
 31. A food composition containing a tat mimic comprisingA.a cereal hydrolysate composition prepared by hydrolyzing an aqueousdispersion of a cereal substrate with an enzyme under conditions whichwill hydrolyse the starch without appreciable solubilization of thesubstrate protein to yield water soluble and insoluble fractions, thecereal hydrosylate composition selected from the group consisting of a)the water soluble fraction, b) the water insoluble fraction, c) watersoluble dietary fiber solids isolated from the soluble fraction and d) acombination of a) and b), B. a hydrocolloid gum effective and in anamount sufficient to provide the texture and mouth feel comparable to afull fat product, and C. one or more digestible food components.
 32. Afood composition as recited in claim 31 wherein the enzyme is α-amylase.33. A food composition as recited in claim 31 wherein the cerealhydrolysate contains the water soluble dietary fiber and thehydrocolloid is effective and in an amount sufficient to form athermo-irreversible gel with the water soluble dietary fiber.
 34. A foodcomposition comprising a dietary fiber product produced by the methodof:a. treating an aqueous dispersion of a cereal substrate with anenzyme under conditions which will hydrolyze substrate starch withoutappreciable solubilization of substrate protein and thereby yield asoluble fraction and an insoluble fraction; b. separating the solublefraction from the insoluble fraction under conditions which minimize thelevel of protein in the soluble fraction; c. recovering from the solublefraction the water soluble dietary fiber substantially free of waterinsoluble fiber; and d. combining the water soluble dietary fiber with ahydrocolloid and one or more digestible food components.
 35. A foodcomposition as recited in claim 34 wherein the enzyme is α-amylase. 36.A food composition as recited in claim 34 wherein the fiber is combinedwith the hydrocolloid effective and in an amount sufficient to form athermo-irreversible gel with the fiber.
 37. A food composition asrecited in claim 14 wherein the meat component is selected from thegroup consisting of cooked sausage and fermented sausage.
 38. A foodcomposition as recited in claim 14 wherein the enzyme is amylase and themeat component is selected from the group consisting of cooked sausageand fermented sausage.
 39. A food composition as recited in claim 14wherein the meat component is selected from the group consisting offrankfurters, pepperoni, kielbasa, pork sausage, salami and meat loaf.40. A food composition as recited in claim 14 wherein the enzyme isα-amylase and the meat component is selected from the group consistingof frankfurters, pepperoni, kielbasa, pork sausage, salami and meatloaf.
 41. A food composition as recited in claim 40 wherein the meatcomponent is frankfurters.
 42. A food composition as recited in claim 40wherein the meat component is pepperoni.
 43. A food composition asrecited in claim 42 wherein the pepperoni is on a pizza.
 44. A foodcomposition as recited in claim 40 wherein the meat component iskielbasa.
 45. A food composition as recited in claim 15 wherein the meatcomponent is selected from the group consisting of cooked sausage andfermented sausage.
 46. A food composition as recited in claim 15 whereinthe enzyme is α-amylase and the meat component is selected from thegroup consisting of cooked sausage and fermented sausage.
 47. A foodcomposition as recited in claim 15 wherein the enzyme is α-amylase andthe meat component is selected from the group consisting offrankfurters, pepperoni, kielbasa, pork sausage, salami and meat loaf.48. A food composition as recited in claim 47 wherein the meat componentis pepperoni.
 49. A food composition as recited in claim 47 wherein themeat component is kielbasa.
 50. A food composition as recited in claim47 wherein the meat component is salami.
 51. A food composition asrecited in claim 27 wherein the meat component is selected from thegroup consisting of frankfurters, pepperoni, kielbasa, pork sausage,salami and meat loaf.
 52. A food composition as recited in claim 27wherein the enzyme is α-amylase and the meat component is selected fromthe group consisting of frankfurters, pepperoni, kielbasa, pork sausage,salami and meat loaf.
 53. A food composition as recited in claim 53wherein the meat component is frankfurters.
 54. A food composition asrecited in claim 53 wherein the meat component is pepperoni.
 55. A foodcomposition as recited in claim 53 wherein the meat component iskielbasa.